Soak dried garbanzo beans overnight.

Rinse soaked chickpeas and add them to a pot with 8 cups of cold water (or broth).

Bring the water to a boil.

Add the minced garlic, cumin, and harissa to the pot.

Reduce heat and simmer for 1-2 hours, or until the chickpeas are very soft. Add salt to taste.

Add more water as needed to maintain desired consistency.

If using prepared chickpeas, cook for approximately 30 minutes.

To thicken the broth, use an immersion blender to partially blend the soup, or smash some chickpeas against the side of the pot.

When ready to serve, stir in the olive oil, lemon juice, and chopped parsley.